Pellegrino Artusi published the recipe for bolognese sauce in 1891.
International Day of Italian Cuisines
Spaghetti Bolognese was the official dish of the IDIC in 2010
Bolognese sauce refers to mince (beef or pork)
Very popular dish in many part of the work
Ingredients
1 ounce butter
1 tablespoon olive oil
1 carrot
2 stalks celery
1 onion
4 ounces streaky bacon
1 lb hamburger or 1 lb ground beef
1 (14 ounce) can chopped tomatoes
2 bay leaves
salt
fresh ground black pepper
2 cloves chopped garlic
4 ounces mushrooms
1/4 pint beef stock
1 glass red wine
2 tablespoons double cream
3/4 tablespoon tomato puree
thyme
oregano
Directions:
1
Gently melt the butter & oil in a large pan which can be covered.
2
Add chopped carrot, onion, celery, bacon & bay , gently cook until golden.
3
Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
4
Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
5
Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
6
As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
7
After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Entrée, Main Dish-
- Spaghetti Bolognese
- Originated in Bologna, Italy
- Originated in the 18th century near Bologna
- Pellegrino Artusi published the recipe for bolognese sauce in 1891.
- International Day of Italian Cuisines
- Spaghetti Bolognese was the official dish of the IDIC in 2010
- Bolognese sauce refers to mince (beef or pork)
- Very popular dish in many part of the work
Ingredients- 1 ounce butter
- 1 tablespoon olive oil
- 1 carrot
- 2 stalks celery
- 1 onion
- 4 ounces streaky bacon
- 1 lb hamburger or 1 lb ground beef
- 1 (14 ounce) can chopped tomatoes
- 2 bay leaves
- salt
- fresh ground black pepper
- 2 cloves chopped garlic
- 4 ounces mushrooms
- 1/4 pint beef stock
- 1 glass red wine
- 2 tablespoons double cream
- 3/4 tablespoon tomato puree
- thyme
- oregano
Directions:Gently melt the butter & oil in a large pan which can be covered.
Add chopped carrot, onion, celery, bacon & bay , gently cook until golden.
Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.